How to make chicken popcorn

Chicken is a food that, although many do like it, some people do not like it because their white meat, although juicy, does not have as much flavor as others. This often generates rejection and makes you have to look for alternatives to cook the chicken through stews or with sauces that give it that different and tastier touch, among other options. Among them are the well-known chicken popcorn, which is an excellent way for children to eat this poultry with which the elderly can also enjoy. In addition, it is an ideal dish to take as a family, being possible to accompany it with different sauces such as barbecue, white or tomato, among others.

If you want to try this dish, from we explain how to make popcorn in the simplest way and surprise your guests with an informal dish, which can also be taken as an appetizer.

4 people 2 hours Low difficulty Ingredients:
  • 500 grams of boneless chicken breast, without the skin or traces of fat and cartilage.
  • Salt to taste.
  • Pepper to taste.
  • A teaspoon of onion or garlic powder (as you prefer).
  • One teaspoon of paprika or paprika.
  • Egg.
  • A cup of flour.
  • One cup of milk equivalent to 250 milliliters.
  • A teaspoon of oregano.
  • One teaspoon of turmeric (optional).
  • Vegetable oil for frying, preferably olive.
  • Sauce to taste (barbecue, white, fried tomato, mustard, etc.)
You will need to:
  • A knife without a saw but sharp.
  • Cutting board.
  • Pan.
  • Bowl with lid to macerate.
  • Bowl with lid to mix.
  • Skimmer.
  • Tray.
  • Absorbent kitchen paper.
  • Plate or tray to serve.
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At the time of make this recipe for chicken popcorn, the main thing is to start prepare chicken breast. To do this, you have to cut into small parts with the knife. Size is especially important because you should be able to eat every bit of a single bite. As much as you can, the pieces should be as similar in size as possible. In addition, this will make it easier for you to cook.


Then take a bowl and put in it milk and salt. Mix the two ingredients well. Once you have it, add the chicken breast pieces, making sure they are well covered. If you have time, cover the bowl with a plastic film, a lid or with aluminum foil to put it in the fridge and let it cool for an hour approximately.


While the chicken is in the fridge, you can start preparing the mixing flour with spices We have indicated. To do this, take a bowl and go putting the flour, egg, another bit of sea salt, onion or garlic powder, paprika or paprika, black pepper, dried oregano and, if you wish, turmeric or Another spice you like. Stir well all the ingredients with clean hands or with a wooden spoon or fork so that they mix thoroughly. If you need to stir more, you can make the mixture in a bowl with a lid to stir it and make everything easier and faster.


Remove the chicken pieces that you had in the bowl with salt and milk with the help of a slotted spoon and let them drain well. Once you have them drained, you must put the chicken pieces in the flour and spice mixture so that they are well covered. They have to look like the battered chicken, but they should not have an excess of floured so that the chicken popcorn Do not pick up excess oil. Once the pieces are wrapped, do not leave them in the bowl, put them on a separate tray until it is time to cook them. You have to repeat this process until you finish all the chicken pieces.


Once you're done, take a pan and put in it the olive oil To warm it up When you are at an optimum temperature for frying, go putting the floured chicken pieces in the pan so that they fry. The normal thing is that in three or four minutes they are done. But it is important that the chicken is cooked well - you can try one to catch the frying time - and that the flour has a golden color. When they are done, you take them out of the pan and add other pieces of chicken to cook and so on until you finish.


The pieces of chicken already fried, when you take them out of the pan, it is important that you place them on a tray in which, previously, you have put a absorbent kitchen paper so that the rest of oil and grease is soaked and the chicken is more crispy. Anyway, it's a dish that has to serve hot, so you can not allow much time to release the oil, it is better to put several layers of absorbent paper on the plate because it will soak more. And I would be ready to serve on the table in another tray without the absorbent paper and with small bowls with the sauce you like best. To accompany this delicious fried chicken popcorn recipe, we propose the following:

  • Honey and mustard sauce.
  • Barbecue sauce.
  • Garlic sauce.
  • Teriyaki sauce

If you want to read more articles similar to How to make chicken popcorn, we recommend that you enter our Recipes category.

  • If you have to make popcorn for more diners, it is convenient that you put several frying pans on the drain because this dish has to be eaten still hot and it is better to do more while not letting them cool.
  • If you like chicken popcorn with a crunchier texture, you can substitute the flour for breadcrumbs or even crushed popcorn.
  • So chicken popcorn has less fat, you can bake it instead of frying it.
  • Whenever you have time, it is convenient that you let the chicken macerate in the salt milk. Thus, when cooked, it will be more juicy.